tried & true: Chocolate and Bacon Soufflé Pancakes

Best pancakes ever

If there’s a cult recipe in our house, it’s this one: Ginger Elizabeth’s Chocolate and Bacon Souffle Pancakes. They usually start appearing quite frequently in the Fall… as we snuggle in on the couch on Sunday mornings with coffee and football. And trust me… you’ll never want to make “regular” pancakes at home again! So go ahead and celebrate “National Pancake Day” on September 26th with this recipe, and you may find yourself waking up early on the 27th to make some more!

Chocolate and Bacon Soufflé Pancakes
Author: kimberly michelle
Prep time:
Cook time:
Total time:
  • 1 cup Flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2/3 cup milk (your choice of whole/lowfat/nonfat)
  • 2/3 cup half & half
  • 3 eggs (separated)
  • 6 T butter (unsalted) – melted
  • 1/2 cup Valrhona Pearls – if you use chocolate chips, make sure they are broken into tiny little pieces, even the mini ones to get the right effect!
  • 8 pieces of bacon – cooked and crumbed/chopped
  1. Whisk together flour, sugar, salt and baking powder. In a separate bowl, whisk together milk, half and half and the egg yolks.
  2. Add the liquid ingredients to the dry ingredients and whisk until combined with no lumps.
  3. Whisk the egg whites on high speed using a blender, until stiff peaks are formed. Fold the whites into the pancake batter.
  4. Fold in the melted butter.
  5. Ladle the batter onto a hot griddle to make 4-5″ diameter pancakes. Immediately sprinkle with Valrhona pearls and bacon.
  6. As soon as the batter starts to bubble (which will be REALLY QUICK!), flip the pancakes to cook the other side.
  7. Serve with REAL maple syrup! (And if you like butter on your pancakes, try one first without it… because these are really buttery on their own!)

chocolate bacon pancakes